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Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips

Crossref DOI link: https://doi.org/10.1038/s41598-021-92095-1

Published Online: 2021-06-15

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kiani, Amir

Nami, Yousef

Hedayati, Shahab

Jaymand, Mehdi

Samadian, Hadi

Haghshenas, Babak
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Text and Data Mining valid from 2021-06-15

Version of Record valid from 2021-06-15
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Article History

Received: 30 January 2021

Accepted: 3 June 2021

First Online: 15 June 2021

Competing interests

: The authors declare no competing interests.

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